Along with great recipe requests, my mailbag and e-mails to mrfood.com are often filled with questions about cooking terms that we run across everywhere, especially in fancy restaurants, and one that comes up a lot is what’s known as a reduction.
It gets rave results, and here’s how to do it: Now, a reduction means to boil a liquid (usually stock, wine or a sauce mixture) until the volume is reduced as it evaporates, which results in a thicker consistency and a more intense flavor with the option of adding in other ingredients like wine, juices, cream, or seasonings.
Okay, that’s the fancy wording.
In plain language? Well, for starters, to make a reduction sauce of any kind, we want to use a wide, heavy-bottomed saucepan like this one, because the larger the surface area of the pan, the faster the liquid can evaporate; the thick bottom lets us control the heat.
You see, the sauce gets its intense flavor from the juices of our cooked meats, poultry, or veggies – or it can be from another source, like, let’s simply take popular balsamic vinegar.
As it comes to a boil and cooks down, the flavor concentrates and the now-rich, almost syrupy consistency makes it the perfect simple sauce to drizzle over any of our favorites from beef to fish to veggies.
And does that full-flavored concentrated taste make us look good ! And now that we know how easy it is, give it a try for an impressive, flavorful "OOH IT'S SO GOOD!!®"
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.